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Mini Carrot Cake

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This mini carrot cake is moist, full of warm spices and covered in a luscious cream cheese frosting. This 6 inch carrot cake recipe is perfect for Easter and smaller celebrations.

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In a medium bowl, sift together the flour, baking powder, baking soda, salt and spices.  Then, combine the brown sugar, sugar, oil and eggs.

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Pour the flour mixture into the egg mixture. Whisk until combined.

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Add the shredded carrots, crushed pineapple and chopped walnuts to the batter. Mix just until combined.

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Bake the cake for 22-25 minutes or until a toothpick is inserted and comes out clean. Let the cake cool completely before removing from the pan.

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Level the tops of the cake. You can use a sharp serrated knife or a cake leveler.  Spread ½ cup of cream cheese frosting onto the first layer.

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Take the second of cake layer and flip upside down so the bottom of the cake is on top.  Spread a thicker layer of frosting over the cake until completely covered.

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Place the remaining frosting inside a piping bag, fitted with a start tip and pipe small rosettes on top of the cake.  Decorate the sides and top of the cake with chopped walnuts.

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